Raw Raspberry and Coconut Chocolate Buttercups

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The trick with this recipe is to just have fun. It can be a little tedious trying to make each layer look perfect — so don’t sweat it! Pour that cuppa, put on some good beats and chill the F out! And if you get chocolate all over yourself, even better.

Yield: 24 baby sized cups

Ingredients

Raspberry & Coconut Cream Filling

• 1/2 cup coconut butter (melt by placing jar in hot water until it’s creamy, then mix the jar really well with a fork or spoon— this combines the oil and cream)
• 1/3 cup rice malt syrup
• 1/3 cup frozen raspberries
• 1/3 cup water (sub more coconut butter or coconut oil)
• 1 tsp vanilla

Chocolate base

• 3/4 cup coconut butter (sub—coconut oil or cacao butter — or combo of both!)
• 2 tbsp melted coconut oil
• 1 cup raw cacao powder (sub carob — and skip sweetening as it’s naturally sweet!)
• 2 tbsp coconut sugar (sub — maple syrup, rice malt, 5-10 drops of stevia liquid)
• 1 tsp vanilla
• 1 tsp maca powder
• Pinch Himalayan salt

Instructions

Raspberry & Coconut Cream Filling

1. Blend all ingredients in a food processor (or high speed blender— adding the water first) until nice and smooth— adding more liquid if needed.
2. Pour into a bowl and set in the fridge (this firms it up) for around 15-20 minutes while you make the chocolate.

Chocolate base

1. Mix melted coconut butter, with other ingredients — mixing out any lumps with a whisk. If needed— add a little extra oil or cacao powder as needed to perfect a good smooth consistency.
2. Using a large tray — add a spoonful of the chocolate into paper cupcake holders (recipe makes about 24 mini buttercups)— setting aside the remaining chocolate for the top layer.
3. Set in the freezer for around 15 minutes (or until firm!)
4. Grab the bowl of ‘cream filling’ from the fridge (or counter top) and using your hand or a spoon, scoop a spoonful into each cupcake holder (on top of the first chocolate layer)— molding into a thin layer (hoping this is making sense?!)

Assembly of the cups

1. Grab the bowl of ‘cream filling’ from the fridge (or counter top) and using your hand or a spoon, scoop a spoonful into each cupcake holder (on top of the first chocolate layer)— molding into a thin layer (hoping this is making sense?!)
2. Now you’re ready for the final layer — simply scoop chocolate on the top of each cream layer!
3. Sprinkle with toppings — I went with desiccated coconut, cacao nibs and additional frozen raspberries.
4. Place back in the freezer for at least 30-60 minutes. Viola!*

Notes

*keep stored in the fridge between eating (or the freezer if storing for longer than a week!)